Directions

Add the water, molasses and yeast to a small bowl and allow to proof for 10 minutes.

Step 2

Add all the other dry ingredients to a stand mixer fixed with a dough hook. Add the yeast mixture and mix on low to combine. Add the cottage cheese and buttermilk.

Step 3

Increase the speed to 2 (or your preferred dough setting) and knead for 6 minutes. The dough should be solidly sticking to the sides of the bowl. Add 2 teaspoons of olive oil and continue mixing for 6 more minutes.

Step 4

Oil a large bowl with the remaining oil, scrape the dough into bowl and roll around to coat lightly. Cover and allow to rise 1.5 hours... or, until well doubled in size

Step 5

Turn your dough onto a lightly floured table, deflate and form into a tight ball - turning and tucking the sides under as you turn. Sprinkle a little rye flour on a sheet pan and place the formed loaf. Cover and allow to rise another hour.

Step 6

The last 15 minutes of proofing, preheat the oven to 450. Make 3 diagonal slashes across the top of the loaf about 1/2" deep.

Step 7

Lower the oven temp to 350, spritz the loaf and the interior of the oven with water and place the sheet pan on the center rack

Step 8

Bake for 45 to 50 minutes, rotating the rye 1/2 way through. Place on a wire rack to cool completely before cutting or storing.

Step 9

NOTE - Fresh out of the oven, your loaf should be very hard and hollow sounding when tapped. It will soften up as it cools.